Description
Slow Cooker Chicken Nachos combine tender, shredded chicken seasoned with a flavorful taco mix and slow-cooked with salsa, beans, corn, and green chiles. Topped with melted Mexican blend cheese and fresh toppings, these nachos are perfect for a hearty game day snack or casual gathering.
Ingredients
Scale
Chicken Mix
- 1 1/2 pounds boneless skinless chicken breasts
- 1 packet taco seasoning mix
- 1 cup salsa
- 1/2 cup chicken broth
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 small onion, finely chopped
Assembly & Toppings
- Tortilla chips
- 2 cups shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapeños (optional)
- 1/4 cup chopped fresh cilantro
For Serving
- Sour cream
- Guacamole
- Salsa
Instructions
- Prepare the Chicken: Place the chicken breasts into the slow cooker. Sprinkle the taco seasoning mix evenly over the chicken. Add salsa, chicken broth, diced green chiles, black beans, corn kernels, and finely chopped onion. Stir gently to combine all ingredients and ensure the chicken is well coated with seasonings and vegetables.
- Cook the Chicken: Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The chicken should be fully cooked through and tender enough to shred easily.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and mix thoroughly with the remaining juices and ingredients.
- Assemble the Nachos: Preheat your oven to 400°F (200°C). On a large baking sheet or oven-safe platter, spread a generous layer of tortilla chips. Evenly spoon the shredded chicken mixture over the chips, making sure to cover them well. Sprinkle the shredded Mexican blend cheese evenly over the top to ensure every chip gets cheesy coverage.
- Bake the Nachos: Place the assembled nachos in the preheated oven and bake for 10 to 12 minutes. Bake until the cheese has melted completely and is bubbly, signaling the nachos are ready to be enjoyed.
- Add Toppings: Remove the nachos from the oven and immediately garnish with diced tomatoes, sliced black olives, jalapeños if desired, and freshly chopped cilantro to add freshness and flavor contrast.
- Serve: Serve the hot nachos right away accompanied with sour cream, guacamole, and salsa on the side for dipping to enhance every bite.
Notes
- For extra heat, add more jalapeños or a drizzle of hot sauce.
- To save time, use pre-cooked rotisserie chicken instead of slow cooking your own.
- If you prefer crispier chips, bake the chips for 5 minutes before adding the chicken mixture.
- Customize toppings based on preference – black beans can be swapped for pinto beans or omit olives if disliked.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
